- 3 chicken breasts
- olive oil
- 1 tbsp cumin seeds
- 1 tbsp finely chopped garlic
- 2 chopped small green peppers
- 1,5 tbsp finely chopped ginger
- 1 onion, finely chopped
- 2 large tomatoes, very finely chopped
- 1 tsp sea salt
- 2 tsp ground paprika
- 2,5 tsp ground cumin
- 2 tsp mild madras curry powder
- luke-warm water
Slice the chicken breast in even cubes and set aside.
Heat the olive oil in a large skillet over high heat together with 1 tablespoon cumin seeds, 1 tablespoon finely chopped garlic, 2 finely chopped small green peppers, 1,5 tablespoon chopped ginger, and 1 chopped onion.
When the onion is browned, reduce the heat to medium-high; add the tomatoes (chop them with a hand blender or food processor, so the tomatoes are almost liquid). Stir in the salt, paprika, cumin powder, madras curry and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add the cubed chicken breast to the skillet and sauté for 2 minutes. Pour a cup of luke-warm water into the mixture; bring to a boil, turning the chicken to coat with the sauce
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear. Serve with other (vegetarian) Indian dishes, Indian bread types or rice!